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Tuesday, August 7, 2012

Porivilanga is a famous "pandam" ( Pandam means dish)inour Tirunelveli dist. porulvilanga urundai isa traditional recipe andit is a nutritious pack of, protein rich peanuts, roasted gram, mung dal, dry ginger which aids in digestion. The name of the sweet ball means that the consumer may not know what it consists of. Which translates as, "porul - meaning, vilanga - cannot understand, urundai - balls", which denotes that, one cannot make out the ingredients that has gone into the making of this laddu. But now the word is modified to "Porivilanga" in due course time.In this sweet Actually we can add more the ingredients as per our taste. ( Wheat, channadal, barley, sago, almond, cashew nut ,etc.), This Laddu Its taste will be yummy but it becomes harder to bite after an hour of preparation. poriviLangai urundai used to be the jawbreaker .Usually it is very hard and needs to be broken using even a hammer sometimes! Good notes about this dish not require any fats in the form of ghee /r butter, nor does it contain refined sugar! I remember those wonderful days when my grand mom used to prepare porulvilangai urundais for all of us.She & my mother used to make large size balls by pressing the mixture in both hands, but what I have done is relativelyasmallersize.

Ingredients:

Green gram/ pasipayiru- 2 cups

Parboiled rice- 1 cup

Roasted gram/pottukadalai- ½ cup

Peanuts-½ cup

(Dried coconut kernels) - 2 tbsp (finely chopped)

Dry ginger (sukku)- 1 tsp

Cardamom – 1tsp

Jaggery – 2 cup

Method:

1. Roast the grains and dals separately, in a kadai,till good smell comes and raw taste gone or to brown colour.

2. Mix the roasted and cooled grains and dals together along with sukku /drygingerand pound it to a fine powder. . If it is not fine, sieve it into fine powder again and add and cardamom powder.

3. Heat grated jaggery with 2 tbsp of water. |When it melts strain it to remove dirt in it and heat in a thick bottomed pan again. When it starts boiling and gives off nice flavour and starts bubbling, and form the syrup to the uruttara patham (rolling stage ) which means if you test the syrup a little in water it can be rolled. put a drop in a small bowl of water to check if it is ready. If you are able to make a small ball out of the cooled drop, it means the syrup is ready

4. Then add the powders and Pour little by little syrup on a portion of flour. mix well and and lift out in hand and make balls while it is still hot.